Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl. Crumble the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid. Chop the mushrooms.

Heat the oil in a shallow saucepan or deep frying pan over a medium flame. Add the onions and garlic, then fry for about 5 mins until soft. Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

Tip the rice into the pan and cook for 1 min. Pour over the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add the butter and scatter over half the cheese and the parsley. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese and parsley.

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Comments, questions and tips

Delicous!! I added some Bourbon as i didnt have any wine to hand. Very tasty dish worth trying :-)

FeeBee67

3rd Nov, 2017

5.05

Absolutely delicious - as per previous comments, don't miss on the porcini mushrooms, their earthy taste makes all the difference to this dish. I also threw in a bag of baby spinach and some frozen garden peas towards the end of cooking. Definitely a winner!

kristel007

2nd Nov, 2017

5.05

Absolutely delicious! The dried mushrooms can be expensive but they are the heart of the recipe and totally worth the expense. Despite being a vegetarian dish it pleased my carnivorous husband. Will become a regular on our menu :)

Natasha London

29th Oct, 2017

5.05

Very delicious and easy to make! It is creamy but not too heavy. The parsley at the end makes a difference. I might use more garlic next time.

miacollins99

19th Sep, 2017

can you use normal mushrooms or do they have to be dried?

shamanswife

11th Jun, 2017

5.05

This is all time favourite !! I tend to add just a bit more dried mushrooms as I love the taste, but the quantities are perfect and the recipe results in a creamy, juicy, mouthwatering dish. Thank you BBC Good Food !!

Made for the second time last night...it was delicious. I upped the quantity of garlic, as we love the stuff, and added spinach close to the end of cooking as well as a poached egg on top and a herby Parmesan crisp. A real winner, it was was delicious!

shamanswife

11th Jun, 2017

5.05

Thanks for the spinach tip !!

patty77

30th Mar, 2017

3.8

Made tonight, it turned out lovely. Added pancetta along with the onions for extra flavour. Husband loved it and had previously claimed to dislike risotto (he said he would have this again next week) It need lots of seasoning while cooking, I was expecting it to be a little bland but the Parmesan, butter and fresh parsley added at the end of cooking really make the dish.

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Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl. Crumble the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid. Chop the mushrooms.

Step 2

Fry the fresh mushrooms

Heat the oil in a shallow saucepan or deep frying pan over a medium flame. Add the onions and garlic, then fry for about 5 mins until soft. Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

Step 3

Simmer and stir

Tip the rice into the pan and cook for 1 min. Pour over the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

Step 4

Leave to rest

Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add the butter and scatter over half the cheese and the parsley. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese and parsley.

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